Wash the mutton thoroughly and keep it aside. Heat oil in the pressure cooker and add in the mutton pieces.

Fry well till the water of the mutton is dried up and the raw smell goes. Meanwhile, roughly chop the onions and tomatoes, add them to the mixer jar along with all the ingredients from green chilies to garam masala powder and grind to a smooth paste.

Add this masala to the mutton with turmeric powder and salt.

Fry well till the masala is well incorporated to the mutton and oil starts to separate.

Finally add a cup of water and close the pressure cooker.

Cook for about 3 whistles on high flame and then for about 15 minutes on very low flame.

Simple and lip smacking mushroom masala gravy that you can enjoy with roti or zeera rice 🙂

Ingredients:

Button Mushrooms – 300 gms

Onion finely chopped – 1 large

Tomato – 1 large

Ginger garlic paste – 3/4 tsp

Red chili powder – 1 tsp

Coriander powder – t tsp

Cumin powder – 1 tsp

Turmeric powder – 1/4 tsp

Garam masala powder – 1/4 tsp

Cashew nuts – 2 tbsp

Kaoori Methi – 1 tsp

Fresh cream- 2 tbsp

Oil – 2-3 tbsp

Salt as required

Method:

Heat oil. Add the onions and fry till golden brown. Transfer the fried onions to the mixer jar and allow to cool. Now add chopped tomatoes, ginger garlic paste and cashew and grind them into a smooth paste. (you can add almonds instead of cashews. Soak, peel and then grind).

Meanwhile, wash the mushrooms and cut them into quarters. Add them to the masala and fry well. Cook until the mushrooms are done.

Heat oil in the cooker. Add cloves, cinnamon, cardamom and bay leaf. Now add the thinly sliced onions and cook until they are golden brown. Meanwhile, grind tomatoes and grated coconut together. Add the ginger garlic paste and fry till the raw smell goes. Now add the ground tomatoes and coconut and fry well till the masala forms a lump and oil separates.

Add the marinated mutton pieces and fry well till the water is dried up and all the raw smell goes.

Now add the remaining red chili powder and coriander powder . Finely chop the methi leaves and add. Fry Add some water and close the cooker. Cook for about 15 minutes on low flame after 3 whistles depending on how tender the mutton is. Switch off stove.

Peel and cut the potatoes into big pieces. Open the cooker, add the potatoes and lilva beans. Mix well . Now add in coriander leaves. Adjust salt if required. Close the cooker and cook for 2 whistles.

Serve hot with plain rice, ghee rice or roti.

If you want to cook in an open vessel, add the potatoes and lilva beans once the mutton is cooked about 60 – 70%.

Christmas is round the corner! It’s time to indulge in a delicious spread. Here’s a simple yet irresistibly yummy roast chicken recipe. We’re sure you will love it! Do try it out and let us know how it went 🙂

Ingredients:

Chicken legs – 6 pieces

Mint leaves – 1 cup

Coriander leaves – 1 cup

Green chilies – 6-8

Ginger garlic paste – 1 tsp

Garam masala- 1/4 tsp

Cumin powder – 1 tsp

White distilled vinegar – 1 tbsp

Lemon juice- 1 tbsp

Oil – 2-3 tbsp

Salt as required

Method :

Make slits on the checks pieces after thoroughly washing them. Marinate the chicken with ginger garlic paste, vinegar, garam masala, cumin powder and some salt. Refrigerate for 15 minutes.

Grind mint leaves, coriander leaves, green chilies, lemon juice and salt into a smooth paste. Add half of the paste to the chicken and refrigerate for another 15 minutes.

Heat oil in a pan and fry chicken pieces till slightly brown.

Add in the remaining paste and some water. Cover and cook the chicken.